Taproot breakfast and dinner

It's been a good local food day. For breakfast I made the rhubarb muffins out of the Simply in Season cookbook (though I substituted yoghurt for most of the oil, and skipped the topping) while Kenneth made a spinach and feta omelette. Ria didn't eat the muffins (though she had had about four bowls of cereal before that) but chewed on some raw rhubarb quite happily.

For dinner we made make-your-own pizzas on pitas - one of mine was pretty conventional (taproot canned tomatoes, salami, pepperoni, green pepper, mozzarella) but the other was more 'local' and probably healthier: Taproot spinach, kalamata olives, and local feta cheese, topped with Taproot arugula the instant it came out of the oven. Inspiration courtesy of Porterhouse North in Dublin!

We also ate coleslaw I made earlier in the week out of the last of the cabbage. Can't quite believe it's gone (though we still have some coleslaw...)

-Kathy